These flavorful peppers make for a wonderful pre-dinner nibble!
2 tablespoons olive oil
1 pound Padrón peppers
Flaky sea salt
1. Heat the olive oil in a large skillet over high heat until just smoking. Add the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes.
2. Transfer to a bowl, sprinkle with salt, and toss to coat.